Lemon-Pepper Seasoned Ribeye Filets with Roasted Tomatoes
Yield: Makes 24 servings
|Beef Filet:|| |
Press lemon pepper evenly onto each beef filet. Cover and refrigerate until ready to use.
|Beef ribeye filet, cut 1 inch thick (about 4 to 6 ounces each) ||24 each|
|Lemon pepper||1/4 cup|
|Roasted Tomatoes:|| |
Combine tomatoes, oil, thyme, garlic and salt in bowl; toss to coat well. Arrange tomatoes on baking sheet lined with parchment paper. Roast in oven until skins are wrinkled and begin to brown. Keep warm.
Yield: 1-1/2 quarts
|Red and yellow grape or cherry tomatoes, cut in half||3 quarts|
|Fresh thyme leaves||1/3 cup|
|Olive oil||1/4 cup|
|Minced garlic||3 tablespoons|
|Per Order:|| |
Heat skillet over medium heat until hot. Place 1 filet in skillet; cook to medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to serving plate; season with salt, as desired. Portion 1/4 cup Roasted Tomatoes, as desired; serve with filet.
Nutrition information per serving: 205 calories; 10 g fat (3 g saturated fat; 5 g monounsaturated fat); 70 mg cholesterol; 270 mg sodium; 4 g carbohydrate; 1.0 g fiber; 25 g protein; 5.5 mg niacin; 0.6 mg vitamin B6; 2.8 mcg vitamin B12; 2.9 mg iron; 29.6 mcg selenium; 6.3 mg zinc; 5.5 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.